Sustainable use of coffee roasting by-products: development of high value-added gummy candies

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-10-08 DOI:10.1007/s11694-024-02898-9

Miriam Arianna Boninsegna, Iolanda Cilea, Amalia Piscopo, Alessandra De Bruno, Marco Poiana

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Abstract

The sustainable utilization of production wastes in the agri-food sector is an increasing challenge. This work aims to evaluate the applicability of coffee silverskin, the main by-product of coffee roasting, in the formulation of gummy candies. Firstly, the experimental plan envisaged the extraction and characterization of bioactive compounds from coffee silverskin. The influence of different concentrations of coffee silverskin extract (1%, 2%, and 4%) was then evaluated on chemical, physical, microbiological, structural, and sensory gummy candies characteristics for 120 storage days. Candies formulated without coffee silverskin extract were used as control. The results up to 120 days of storage revealed the higher quality of gummy candies enriched with 1%, 2% and 4% coffee silverskin extract not only for their bioactive content, ranging from 147.9 to 161.1 mg GAE Kg ^-1 of phenolic compounds, but also for their antioxidant activity, with values at the end of storage of 15.06, 30.25, 31.50 and 28.20 µmol TE g^-1 respectively in control and gummy candies enriched with 1%, 2% and 4% coffee silverskin extract. Moreover, all the candies enriched with silverskin coffee extract showed better physical and sensory characteristics compared to the control taste. The results show that the proposed use of silver coffee skin improves and preserves the quality of gummy candies and then be employed as an ingredient to improve the quality of confectionery products.

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咖啡烘焙副产品的可持续利用：开发高附加值软糖

农业食品行业对生产废弃物的可持续利用是一项日益严峻的挑战。这项工作旨在评估咖啡烘焙的主要副产品--咖啡银皮在软糖配方中的适用性。首先，实验计划设想从咖啡银皮中提取生物活性化合物并确定其特征。然后评估了不同浓度的咖啡银皮提取物（1%、2% 和 4%）在 120 天储存期内对软糖的化学、物理、微生物、结构和感官特性的影响。不含咖啡银皮提取物的糖果作为对照。贮藏 120 天的结果表明，富含 1%、2% 和 4% 咖啡银皮提取物的软糖质量更高，不仅生物活性含量更高（酚类化合物的 GAE 为 147.9 至 161.1 毫克 GAE Kg -1 不等），而且抗氧化活性更高（贮藏结束时，对照组和富含 1%、2% 和 4% 咖啡银皮提取物的软糖的抗氧化活性值分别为 15.06、30.25、31.50 和 28.20 µmol TE g-1）。此外，与对照组相比，所有添加了银皮咖啡提取物的糖果都具有更好的物理和感官特性。结果表明，建议使用的咖啡银皮可改善和保持软糖的质量，并可用作提高糖果产品质量的配料。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.